Have you ever been to Cape Cod? I haven't. Oh, it sounds very appealing, wide beaches, small towns, sunshine that's not too hot for my ghost-white skin, all of that. But I've been an avid map reader since I was 9 years old. Long before I could drive, my parents had friends who moved up to North Attleboro (Patriots Stadium was sort of in their back yard, by which I mean through the woods for a mile, maybe less), and I thought the traffic was insane. So, when I was about 15, I studied a map I'd gotten from a gas station in Massachusetts, and discovered that there was one road into Cape Cod. I decided then and there that I'd never be going to Cape Cod; not for me to sit in traffic jams. Anyway.....
I found this in my New York Times Heritage Cookbook. We love cranberries hereabouts, and so I decided to give this a whirl, with a couple of minor changes.
CAPE COD CRANBERRY PIE
2 cups fresh cranberries
3/4 cup sugar
1/2 cup chopped nuts (I used pecans)
2 eggs, beaten, or 1/2 cup egg beaters
1 cup flour
1/2 cup melted margarine or butter
1/4 cup melted shortening
1 cup sugar
In a well greased 10" pie plate, spread out the cranberries. Sprinkle 1/2 cup of sugar over them, then sprinkle the nuts and the remaining 1/4 cup of sugar over them. Lightly beat the eggs or egg beaters, then add the sugar and beat until combined. Add the flour, margarine and shortening, beat until smooth, and pour over the cranberries. Bake for about 1 hour at 325F. Serve warm or cooled with whipped cream.
Hope you all had a nice weekend!